Process for the preparation of a low-calorie, liquid butter subs

Details Process for the preparation of a low-calorie, liquid butter subs Process for the preparation of a low-calorie, liquid butter subs

1997-01-22

1999-05-25

Pratt, Helen

Food or edible material: processes, compositions, and products

Products per se, or processes of preparing or treating...

Fat or oil is basic ingredient other than butter in emulsion...

426 72, 426119, 426518, 426575, 426576, 426577, 426613, 426804, A23D 7015

Patent

active

059068566

ABSTRACT:
A liquid butter replacement exhibits a pleasant fat-like mouth feel despite a very low or no fat content, good color, good flavor, and a degree of fat-like melt without causing toast or other similar substrate to which the product is applied to become soggy due to moisture release. A flowable fat mimetic is prepared from an aqueous solution comprising a cross-linkable carbohydrate gelling composition (preferably pectin) and at least one gelling agent (preferably a calcium salt) that together form a heat-stable inner gelled phase which is agitated to produce gel particles that provide an organoleptic sensation similar to fat. The weight of the fat mimetic is at least about 75% of the weight of the butter substitute. The flowable fat mimetic is then combined with an second, continuous outer phase containing an unhydrated heat-reversible or heat-thinning, water-soluble gelling agent, and preferably salt and milk or milk solids. The product so formed exhibits good melting properties, little syneresis and maximal flavor impact similar to a full fat margarine, but with little or no fat.

REFERENCES:
patent: 3600186 (1971-08-01), Mattson et al.
patent: 4103037 (1978-07-01), Bodor et al.
patent: 4468408 (1984-08-01), Basco et al.
patent: 4828396 (1989-05-01), Singer et al.
patent: 4832975 (1989-05-01), Yang
patent: 4917915 (1990-04-01), Cain et al.
patent: 5082684 (1992-01-01), Fung
patent: 5158798 (1992-10-01), Fung et al.
patent: 5258197 (1993-11-01), Wheeler et al.
patent: 5324531 (1994-06-01), Hoefler et al.
patent: 5338561 (1994-08-01), Campbell et al.
patent: 5338562 (1994-08-01), Humphreys
patent: 5593716 (1997-01-01), Appleqvist et al.
Mead J., et al, Lipids, Plenum, NY 1986, p. 459.
Beare-Rogers J., ed., Dietary Fat Requirements in Health and Development, AOCS 1988, pp. 107-119.

Affiliated with

Also associated with

Rating

Process for the preparation of a low-calorie, liquid butter subs does not yet have a rating. At this time, there are no reviews or comments for this patent.

If you have personal experience with Process for the preparation of a low-calorie, liquid butter subs, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process for the preparation of a low-calorie, liquid butter subs will most certainly appreciate the feedback.

Rate now

Comments { 0 }

Profile ID: LFUS-PAI-O-400560